« The way to the heart of a man in his prime is through a jar of jam.", - authoritatively stated famous hero who lived on the roof. And, apparently, he was right, because certainly not a single man can resist a jar of jam prepared by the hands of his beloved.
However, the main condition is “to be tasty”. After all, making really good jam, taking into account all the subtleties, is a real art.
And there are a lot of these subtleties. You can start listing them with the choice of berries for jam. Cherry is the most popular. And not in vain, because Cherry jam- this is not only a truly "royal" dessert, as seen in the photo, but also a source of vitamins that are preserved during preservation. In addition, cherries are one of the most common berries in our country. All this makes cherry jam not only very tasty and healthy, but also a very inexpensive delicacy.
Women's ingenuity served as an impetus for the creation of a huge number of types of cooking this dessert. It can be boiled different ways: with or without stones, from fresh berries or frozen, it is boiled in enamelware and even in a slow cooker! But more about everything.
“And it tastes better with a bone!”
The simplest and least time-consuming is the preparation of jam with a bone. To do this, you need to take an equal amount of cherries and sugar (in a ratio of 1: 1).
Cherries are pre-sorted, washed, the stalks are removed. Then it is transferred in layers to a cooking dish (best suited enamel pan or a large stainless steel bowl), sprinkling each layer with sugar. After that, the berries should stand for several hours (at least three or four) to give juice. When the cherry began to secrete juice and color the sugar in a pleasant red-burgundy color, put the pan or bowl on a small fire. If there is little juice, then you can add a little water so that the berries do not burn.
Uncovered, bring to a boil. Stir gently so that the sugar dissolves evenly, but try not to damage the berries. The foam formed during boiling can be removed, or you can not remove it - this is already an amateur.
After the first heating, we leave our jam to stand for five to six hours. Cherries will be sour at first, so more sugar can be added if desired. Then again put the container with the syrup on the fire and bring it to a boil. Let the jam sit for a few hours. Those who like it sweeter can add more sugar and heat the jam a third time. If desired, you can add cinnamon.
Ready cherry jam is poured into pre-sterilized jars, rolled up and placed in a warm, dark place (it is best to wrap the jars with a blanket).
That's all! You can enjoy delicious food.
Jam with stones is rightfully considered the most fragrant, especially if you take ripe dark berries of late varieties for its preparation. But we must not forget that such jam can be stored for no more than two years, because the substances contained in the bone begin to release toxins.
Recipe #2: "Hard to make, easy to eat"
Pitted cherry jam is no less tasty.
The principle of its preparation differs little from the previous method. The only difference is that the berries give abundant juice, so water is unlikely to be required. In addition, without a special machine for removing seeds, you will have to be patient to process all the berries.
But all these are trifles for those who decide to make a long-term supply of a delicious dessert, because the shelf life of such a product as pitted cherry jam is not as strictly limited as that of pitted jam.
If desired, the berries can be passed through a meat grinder or blender. In this case, mixing them with sugar, put on fire and bring to a boil, stirring constantly. thick syrup boiled for five minutes, then immediately poured into sterilized jars, which are rolled up and wrapped in a blanket. This cherry jam - "five minutes" - got its name just for the ease and speed of preparation, but at the same time it is this method of cooking that allows you to save the largest number of vitamins.
Jam No. 3: “Everything ingenious comes from the freezer!”
Frozen cherry jam is a great solution for those who do not have fresh berries, but really want to enjoy the taste of a truly aristocratic dessert. In addition, all the bones have already been removed from these fruits, which makes the preparatory process much more enjoyable.
To prepare cherry jam, we need a bag of frozen berries, two or three glasses of sugar (the number of products can be increased, but not forgetting the approximate ratio of 1:1). We spread the cherries in a saucepan, sprinkling it with sugar, after which we leave it for a while so that it defrosts and gives juice. We put on a slow fire, bring to a boil, stirring gently. Cook for another twenty minutes after boiling - and you can pour into jars.
Such jam is eaten quickly, especially in winter, when there are no berries, and summer is still far away, so it’s better not to cook it in large quantities - then a family tea party with a treasured jar will be remembered for a long time.
Jam No. 4: "Glory to technical progress!"
Today, every self-respecting housewife seeks to master a new technical miracle. A blender, a mixer, a double boiler - you will not surprise anyone with all this. Indeed, kitchen appliances give scope for culinary creativity. Therefore, do not be surprised when you find out that cherry jam in a slow cooker turns out no worse than when cooked in the traditional way.
First you need to prepare the syrup: in hot water(0.5 cup) pour 1-1.2 kilograms of sugar and, stirring, bring to a boil. After that, when the sugar dissolves, put the washed cherries into the syrup, pierced with toothpicks (so that they do not burst during the cooking process and do not lose their shape), and put it in a slow cooker.
We set the switch to the "extinguishing" mode for five to seven minutes. Then we remove the foam from the jam, turn off the slow cooker and leave the jam for five to five and a half hours. After this time, we warm up the jam again and cook (“stew”) until tender. Such jam can be eaten immediately or rolled into jars.
Cooking cherry jam in a slow cooker is a real pleasure, because the device does most of the work itself. But the taste of dessert from this, believe me, is not worse.
Recipe number 5: “And you can’t forbid a sweet life on a diet!”
Cherry jam is a delicacy loved by many since childhood. But with age comes the realization that excessive consumption of sweets harms not only the figure, but also health. And one hundred grams of jam contains 256 kcal. Of course, these calories are nothing compared to the taste, but they can also leave a mark on the waist. True, let's not forget that the calorie content of this product directly depends on the amount of sugar. Therefore, a different ratio of berries and sugar in the recipe will make the jam more dietary.
For one kilogram of cherries we take 200-250 grams of sugar, then pour the berries with sugar, wait for the juice to appear, put on fire, bring to a boil, cook for ten to fifteen minutes - and our jam is ready. The calories in such a dessert are different from those found in ordinary cherry jam, and the ratio of taste and health benefits is on top, despite the low calorie content.
Speaking of which:
- Cherry jam contains 40% cherries. More precisely, it should contain. Such requirements were previously imposed on the "reference" jam.
- Such jam is one of those sweet foods that are not prohibited for consumption by the mother in the first three months of pregnancy. breastfeeding. Moreover, cherries - as a source of folic acid, iron, vitamin B2 and C - are simply indispensable at this time, because it is during breastfeeding that the baby receives all the substances he needs along with mother's milk.
- If you start cooking jam, then give preference to large, wide dishes, because you need to understand that the larger the dishes (pot, bowl, basin), the more convenient it is to cook, it is easier to stir - which means that the berries do not deform, retain their shape. In addition, the sugar dissolves better this way.
- The thicker the dessert should be, the more sugar you put in the cooking process.
This type of jam is not just one cooking method, it is also a space for creativity. Cherries can be mixed with other berries and fruits, add cinnamon, lemon zest, walnuts- in a word, fantasize, try and enjoy!
Pitted cherry jam is not just delicious dessert, a healthy treat rich in vitamins and macronutrients. Cooking cherry jam is not difficult at all, just choose the recipe you like and start preparing the dessert.
Classic pitted cherries recipe
Few people know, but cherries are not only tasty, but also useful berry, because it contains fiber, malic, citric and folic acid. At the same time, the cherry produces a real hormone of happiness - serotonin. Therefore, from such a berry it is necessary to cook for the winter delicious jam.
Ingredients:
- 3.5 kg of cherries;
- 4.2 kg of sweet sand;
- 255 ml of water.
Cooking method:
- We put the washed cherries in a colander so that all the liquid from the berries is glass.
- After pouring it into a deep container and gently mix with sweet granules so as not to damage the fruit.
- Pour in water and leave the cherry for three hours so that the fruits give juice.
- After we put the container with the contents on the fire and bring to a boil, while the berries must be constantly mixed so that the sugar does not burn.
- As soon as the mass boils, cook the jam for 20 minutes, then cool, boil again and cook for 10 minutes.
- We lay out the hot cherry delicacy in sterile jars and roll it up.
"Drunken cherry" with stones
If cherries have already ripened in your garden, and a bottle of cognac has stagnated in the house, then be sure to cook jam with interesting name"Drunken Cherry"
Ingredients:
- a kilo of berries;
- half a kilo of granulated sugar;
- 155 g brown sugar;
- 125 ml brandy;
- two leaves of gelatin.
Cooking method:
- We pierce each cherry with a toothpick and put it in an enamel basin.
- Pour cognac over the fruits, sprinkle with two types of sweetener, shake and soak the berries in alcohol and sweet sand for six hours, during this time we recommend shaking the bowl with the contents a few more times, but do not stir with a spoon.
- After we send the berries to boil for five minutes, then insist another six hours, then cook again for ten minutes.
- We lower the leaves of gelatin in water and as soon as they swell, we poison them in jam, mix, cook for two minutes, turn off the fire.
- We wait 20 minutes and preserve the jam in sterile jars.
Pitted Felt Cherry Recipe
Today there is different varieties cherries, one of the varieties is the felt cherry, which grows on small shrubs or trees. To taste, the berries of this variety are sweet, juicy and ideal for making jams, jams and other winter preparations.
Ingredients:
- a kilo of felt cherries;
- a kilo of sweet sand;
- 155 ml of water.
Cooking method:
- We put the clean and dried berries in a container, fill it with sweet sand and pour water, mix gently and insist for three hours.
- After we send the contents of the container to the stove and begin to cook jam. Until the moment of boiling, it is better not to interfere with the berries so as not to damage them. As soon as the fruits let out a lot of juice, then you can safely interfere with the jam.
- We cook the dessert until the sugar granules are completely dissolved and immediately fill the sterilized jars with it, roll it up and put it in storage in a cool room.
thick jam
Today we will tell you how to cook cherry thick jam. Our berries will be whole, with seeds, as they give the dessert an almond flavor and aroma.
Ingredients:
- 1 kg of cherries;
- 1 kg of granulated sugar;
- Art. a spoonful of vanilla sugar;
- 155 ml of water.
Cooking method:
- For jam, we choose only ripe fruits, since overripe ones will boil, and unripe ones have not yet gained the taste and aroma we need.
- Each berry should be pricked with a toothpick so that the skin of the berries does not burst during heating.
- Pour the sweetener into a large saucepan and pour water, cook the syrup until the sweet granules dissolve.
- Pour berries into hot syrup, do not stir with a spoon, but simply shake and hold for two hours.
- After two hours, we send the pan with the contents to the fire, wait for it to boil and cook for five minutes. After we leave for eight hours and repeat the procedure two more times, at the last stage of cooking, add vanilla to the jam.
- The readiness of a cherry delicacy can be checked this way if the berries have stopped floating up, and a drop of jam dripped on a saucer does not spread.
- We lay out the thick jam in jars (sterilized), twist it with a key and, after completely cooling under a blanket, send it for storage in a cool place.
In a slow cooker without sugar
In Russia, jam was prepared even without an open fire, but they simply heated the oven, which kept the temperature high for several hours. Today, jam is cooked not only on the stove, but also with the help of modern kitchen appliances that make the cooking process easier and more enjoyable.
Ingredients:
- half a kilo of cherry berries;
- sachet of pectin mix.
Cooking method:
- We put whole cherries in the slow cooker, pour the pectin mixture. Such a component plays the role of a thickener, since in a slow cooker jam without sugar turns out to be liquid.
- We turn on the “Stew” or “Soup” mode and cook the dessert for an hour, every ten minutes the contents of the multicooker must be stirred and the foam removed.
- After the signal, we fill sterile jars with jam and cork.
Cherry "Five Minute"
With the help of the “five-minute” recipe, you can quickly cook delicious jam. We will leave the berries for dessert whole, since by removing the seeds, the fruits will lose a lot of juice, and even on appearance the delicacy will not be so beautiful.
Ingredients:
- a kilo of cherries;
- a kilo of sweet sand.
Cooking method:
- We spread cherries and sweet sand in layers in an enamel bowl. We give the berries time to infuse. You can cook jam right away if there is not enough time for cooking, but a delicious cherry delicacy is obtained precisely from the berries that were infused.
- We insist on the berries for about two hours, but sometimes this time is not enough for the fruits to release juice, it all depends on the cherry variety.
- After we put the berries on the stove, light a strong fire and wait until the berry mass boils, then reduce the fire, cook the jam for five minutes and roll it into sterile jars.
Frozen with bone
If you have frozen cherries, then at any time of the year you can cook jam that will decorate any pastry, will be an excellent basis for fruit drink, jelly and berry jelly.
Ingredients:
- 420 g frozen cherries;
- a glass of sweet sand;
- a pinch of lemon acid;
- 55 ml of water.
Cooking method:
- We give the frozen berries time to thaw, then pour them into a saucepan with a thick bottom, pour the sour and sweet granules, put them on the fire and cook for five minutes after boiling.
- After a five-hour cooling, cook the sweet mass again for five minutes. If you plan to use the jam immediately, then after the second call, you can lay out the delicacy in clean jars. If the plans winter preparation, then it is better to boil the jam for the third time.
With whole sour cherries
Many housewives want to cook not only tasty, but also beautiful cherry delicacy. But not everyone succeeds, the berries shrivel, become hard and dry. Most often this happens when berries with stones are used for jam.
Ingredients:
- 2 kg of whole berries;
- 2.5 kg of sweet sand;
- a glass of cold water.
Cooking method:
- So that the berries do not wrinkle, you need to cook with jam using the triple heating method. The meaning of this method is that in the first two stages of heating, the berries give their juice to sugar. At the same time, they change their cherry appearance and become wrinkled, but hurry to get upset, because it is on the third heating that the fruits absorb their juice back and return their juiciness and smoothness.
- So, we fill the berries with sweet sand and leave them overnight. The next day, put the berry mass on the fire, wait for it to boil and cook for five minutes.
- After we make the jam, cool for five hours, and repeat the process two more times.
- The finished delicacy is laid out in dry sterile jars and rolled up.
You can make cherry jam special according to your taste and preferences, because along with cherry berries you can put any fruit or berry, as well as add various spices, such as cloves, mint or cinnamon.
Failed to stock up on fresh cherries, and in winter you are left without jam? The mistake is quite correctable, even if a couple of kilograms of this fragrant berry is lying around in the freezer. Pitted frozen cherry jam is a pleasant and tasty winter reality!
Sugar - 3-4 kg.
Cooking
Berries can leak, it doesn't matter - collect this juice. And do not try to put it somewhere, it will come in handy! It will be especially different when removing the bones. Try to collect all the juice - both after peeling the berries from the seeds, and after defrosting. To get a thick jam, the juice can be closed separately. And cherries, milled in a meat grinder, boil with sugar and twist into dry sterile jars.
You can sprinkle berries in your juice with sugar (which we do not drain after cleaning the seeds), and do not even boil. But sugar will have to be added more (to taste). Such jam can be covered with polyethylene lids, stored in the cold. And in previous recipes, close with metal lids.
- Of course, there will be more problems in the situation with frozen berries. But this is nothing compared to how fragrant and appropriate this deliciousness will be. So, for starters, let's defrost the berry. But not underwater! Just when room temperature they need to be put in a bowl.
- Berries can leak, it doesn't matter - collect this juice. And do not try to put it somewhere, it will come in handy! Especially a lot of it will be when removing the bones. Try to collect all the juice - both after peeling the berries from the seeds, and after defrosting. To get a thick jam, the juice can be closed separately. And cherries, milled in a meat grinder, boil with sugar and twist into dry sterile jars
- When the cleaning process is over, let's get down to cooking. There are several recipes. The first is to combine cherry juice with sugar. First, send the sugar to the peeled berries. Pour the resulting juice to the already collected before. Boil the syrup and pour it over the berries. Cook in one step, but for a long time - to make a thick jam, if you do not want something like cherries in their own juice.
- In the second method, the beginning is the same. But we cook the syrup for a long time (until thick). When a significant part of it boils away, fill them with berries. Cook for 5 minutes, set aside. After three hours, repeat the procedure. And let there be 6-7 such approaches. You will get something like candied fruit. In a word, boil as much as possible.
- The third way is to cook at a time. Having covered the berries and the resulting juice with sugar, bring everything to a boil. Here you can cook for a very short time in order to preserve the vitamins as much as possible. Then we get something like cherries in their own juice.
- You can sprinkle berries with sugar (draining the juice after cleaning the seeds), and do not even boil. But sugar will have to be added more (to taste). Such jam can be covered with polyethylene lids, stored in the cold. And in the previous recipes, spill hot, close with metal lids.
The main advantage of cherry jam is sweet and sour taste. Thanks to the ability to freeze the berries, you can prepare a delicacy at any time of the year. Cherry jam, which has been frozen, retains the maximum amount of nutrients.
The option of harvesting berries by freezing has a lot of advantages for housewives. The berries are already washed, peeled and pitted. This allows you to immediately start the cooking process, without wasting time on preparation.
Preparing jam from frozen cherries allows you to get a tender mass with a high content of juice. You can cook dessert from berries with seeds. Freezing berries can be used specifically for further cooking jam. This approach preserves the juice in the red pulp, aroma and characteristic taste.
Required Ingredients
Dessert comes from frozen cherries and sugar - only two components. Water is not used, as the berry releases a lot of juice.
Product preparation
This nuance is of particular importance, on the implementation of which the quality of the final product depends. Frozen cherries should not be immediately sent to the pan and boiled over a fire. Berries fresh from the freezer look like a block of ice. When the container is heated, the mass sticks to the walls, as it will not have enough liquid.
Before cooking, the berries should melt. After that, sugar is added, and everything goes to the stove. The mass is cooked over medium heat and stirred frequently.
How to prepare the container for the start of the process?
There are no special rules. Preference is given to containers with a thick bottom. This ensures even heating and reduces the risk of burning. For stirring, a wooden stick is taken. It is advisable to choose one that you do not mind spoiling, since after the tree comes into contact with cherry juice, it darkens.
How to cook frozen cherry jam?
Ingredients for the dish:
- cherry - 500 g;
- sugar - 300 g;
- water - 150 ml (optional);
- citric acid - on the tip of a knife.
Step by step preparation:
- Berries are poured into a container for cooking.
- Sugar and citric acid are added. The last component is taken if the fruits are sweet and you want to balance the taste.
- If necessary, water is added, and all the ingredients are put on a slow fire.
- The sweet mass is brought to a boil and boiled for 10 minutes. Then the fire is turned off.
- After cooling, the jam is boiled again according to the same principle. After the second stage, dessert can be served at the table. If planned winter storage, the mass is boiled for the third time.
- Hot jam is poured into jars, which immediately roll up.
If a large amount of juice has formed in the cherry mass during defrosting, it is drained. Berries are felt in the dessert, as they were not crushed beforehand. To obtain a more tender and homogeneous mass, cherries are crushed with a potato crusher at the time of cooking.
When cooling, the dessert will thicken, which should be remembered during preparation. There should be no foam on the surface of the jar. This indicates that air has got inside. If this happens, the covers are tightened with a key again.
step by step recipe with photo
The recipe for frozen cherry jam makes it possible to enjoy the taste of a delicacy strongly associated with summer at any time of the year.
The viscosity of the syrup depends on the amount of sugar introduced: the thicker it is, the more “universal” the jam will become. Thick, sticky cherry syrup not only decorates pastries with its ruby color, but also gives the necessary sharpness that can set off its sweet taste.
A pinch of citric acid will restore the shade lost during cooking. A well-boiled product will become a wonderful basis for jelly, fruit drink, original hot punch, bright jelly which children love so much.
Ingredients
- 400 frozen cherries
- 200 g granulated sugar
- 50 ml water
- 1-2 pinches of citric acid
Cooking
1. This jam can be prepared both in the cherry picking season and in the cold season from frozen berries. The main thing is to give frozen berries time to defrost before cooking them. Rinse the berries in water and pour into a container: a saucepan, a cauldron or a pan with a non-stick bottom.
2. Pour granulated sugar and citric acid - it will balance the sweetness of the dessert. Pour in water and place the container on the stove. Bring to a boil and simmer over medium heat for exactly 5 minutes. Then remove the container from the stove.
3. Be sure to let the syrup with berries cool for about 4-5 hours. Then boil again for 5 minutes. If you plan to serve jam to the table, then two heatings will be enough for it. If you decide to roll it up in jars for the winter, then be sure to boil it a third time, filling it hot in containers and corking them with lids.
